Phyllo pastry layered with ground nuts luxuriating in sweet syrup is a centuries-old dessert that now exists in many variations throughout the Middle East and eastern Mediterranean.
Sugar Plums
“…while visions of sugarplums danced in their heads.” The famous sugar plums spoken about in Clement Clark Moore’s beloved poem, “‘Twas the Night Before Christmas” were actually sugar-coated coriander. Later the recipe changed and included other spices and dried fruit. This recipe is based on the confection we know today. Sugar plums tend to absorb the powdered sugar, so redust just before eating, if you like. See this RecipeDavid Sawyer
Pure sugar syrup heated to the hard-crack stage becomes a hard, translucent candy. In this recipe, the addition of butter produces an opaque candy with a silkier but still crunchy texture.
For these chewy, sweet bars, paraffin wax–a now mostly forgotten candy-making ingredient–is mixed with chocolate so that it will set properly when cooled and take on a shiny appearance.
These “Irish potatoes” are not what they would seem. This great recipe from Philadelphia’s Moonstruck Restaurant showcases the bite-size coconut cream balls rolled in cinnamon, sugar, and cocoa.
Adding rolled oats that have first been ground in the food processor helps hold these chocolate balls together while giving them an earthy note. Get the recipe for Chocolate Truffles »
Mini caramels flavored with almond, orange zest, and syrup make simple, delicious treats (and wonderful gifts).
Vanilla Bean Marshmallows
Fluffy and sweet, vanilla bean marshmallows are a delicious (and necessary) addition to hot chocolate. See the recipe for Vanilla Bean Marshmallows »
When making these truffles, use supermarket-quality white chocolate, which has more stabilizers than expensive brands and sets up better.
Invertase, a liquid enzyme that’s found in small bottles at most candy-making supply stores, is used in these candies to liquefy the luscious fondant filling. Once you’ve made the cordials, it will take about ten days for the filling to liquefy. We based this recipe on one found in Peter Greweling’s Chocolates and Confections (Wiley, 2010). For more Valentine’s Day recipes, check out our guide. Get the recipe for Chocolate-Covered Cherry Cordials »
We based this recipe on one that appears in Peter Greweling’s Chocolates and Confections (Wiley, 2010). Feel free to improvise with the coating, using other kinds of ground spices, nuts, or chili powder. Make sure to keep all your materials cold while you’re mixing and shaping the truffles, so that the candies keep their shape; if they get too warm, refrigerate ingredients for 5-10 minutes. Get the recipe for Cardamom-Laced Milk Chocolate Truffles »
These shortbreads get their spicy kick from ground cardamom and ginger.
See the RecipeMichael Kraus
Vanillekipferl (Vanilla Crescents)
Akin to Mexican wedding cookies and Greek kourabiedes, these Austrian vanilla crescents made with ground walnuts and showered in confectioners’ sugar are served throughout central Europe during the weeks leading up to Christmas. See the recipe for Vanillekipferl (Vanilla Crescents) »
Michael Laiskonis, executive pastry chef at New York City’s Le Bernardin, gave us the recipe for these caramel candies. Be sure to wrap them individually in wax paper to store them. Get the recipe for Salted Caramels »
Perfumed with floral lavender, these fragile, crispy thin wafers are a delicate cookie to serve on their own or as a crisp contrast to creamy desserts like crème brulée, pudding, or pie. See the recipe for Lavender Tuiles »
Modeled after the classic Creamsicle, these orange meringue kisses sandwiched with buttery white chocolate are a lively and bright addition to the holiday cookie spread.
The recipe for these Christmas cookies comes from the bakery Rischart in Munich. Their base is simple, leaving plenty of room for creative decorations.
See the RecipeTodd ColemanSee the RecipeTodd Coleman
You can tailor this crisp kosher dessert by using white, milk or dark chocolate, sliced almonds or dried cranberries, or even omitting the chocolate all together. Get the recipe for Dark Chocolate Matzo Brittle »
A combination of balsamic vinegar, sea salt, and brown sugar turns pecans into a toasty, addictive snack that’s perfect for nibbling alongside apéritifs. Get the recipe for Candied Pecans »
Crumbly powdered sugar coated cookies made with chopped pecans are often served at Southern weddings. This recipe, from Georgia home cook Tweet Moore, first appeared in our November 2013 issue with Wendell Brock’s story Southern Belle.
Adapted from The Lee Bros. Charleston Kitchen cookbook, these tuile-like cookies are crunchy, light, and airy with a delicate nuttiness from toasted sesame seeds.
The unexpected addition of mashed potatoes adds an exceptional creaminess to dark chocolate fudge in this recipe adapted from Patty Pinner’s cookbook Sweets.Get the recipe for Mashed Potato Fudge »
